Photo & Recipe by Dan Clapson Total cook time 30 minutes
2 Tbs (30 mL) olive oil
3 cloves garlic, minced
398 mL can quality chopped tomatoes
5 cups (1.2 L) chicken or vegetable stock
2 cups (480 mL) water
1 cup fresh corn kernels
1 cup green beans, 5 mm sliced
1 cup dry mini-sized pasta (like ditali or orzo)
1 Tbs (15 mL) red wine vinegar
2 tsp dried oregano
2 tsp dried basil
1½ cups navy beans, cooked
1½ cups turkey meat, cooked and diced
2 cups spinach leaves
To taste salt and pepper
- Heat olive oil in a large pot on medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add the next nine ingredients and bring to a simmer.
- Reduce to medium heat and let cook, uncovered for 20 minutes.
- Place remaining ingredients in the pot and let cook for another 15 minutes, stirring occasionally.
- Season to taste with salt and pepper, and keep warm on stove until ready to serve.